Strawberries & Cream Summer Pudding
This Strawberries & Cream Summer Pudding combines creamy strawberry whipped pudding with layers of fresh strawberries and gluten-free graham crackers, creating a light and irresistible summer dessert inspired by Magnolia Bakery’s famous Banana Bread Pudding.
Servings: 8
Ingredients
- 1 3.4 oz vanilla instant pudding
- 1.5 cups water
- 1 14 oz sweetened condensed milk
- 2 cups freezed dried strawberries
- 3 cups heavy cream
- 2 lbs strawberries sliced
- 1 tbsp sugar
- 2 boxes Parktake Graham Crackers Or 1 box of normal graham crackers
Instructions
- Add vanilla pudding mix and water to a large bowl. Whisk until combined, add the sweetened condensed milk and whisk again.
- Cover the bowel and transfer to the fridge for at least 4 hours, or overnight until fully set.
- Once pudding if fully set, make your whipped cream. Blend dried strawberries (food processor, blender, or smash using a large zip lock bag) to make powdered strawberries.
- Using a stand mixer or hand mixer whisk 3 cups of heavy cream until soft peaks form. Gently fold in dried strawberry powder until combined.
- In a separate bowl, combine sliced strawberries with 1 tbsp sugar and allow to sit for 10 minutes until the juices pull at the bottom of the bowl.
- Add 1/3 of the whipped cream mixture into the pudding mixture. Gently stir until the whipped cream is fully incorporated. Fold in the remaining whipped cream and gently mix until smooth.
- Assembly time! Layer a few spoonfuls of the pudding mixture into a large bowl. Add a few scoops of strawberries (don’t leave behind those juices!), then add more pudding, followed by the graham crackers. Pudding. Strawberries. Pudding. Graham crackers. Repeat!
- Cover the bowl and allow to set in the fridge for at least 1 hour up to overnight. Scoop into bowls and enjoy!